I tell you, it’s just been one of those days. Please tell me you all have Mondays like this. Thought I was off to a good start this morning. Woke up feeling refreshed. Had my lunch all packed and ready to go. I felt like I was on a roll. Normally, I start work at seven and get out between three or four.
If you know me, this is really important. This girl gets hangry by the late afternoon. I’m pretty finicky about eating at a certain time. I like my breakfast by eight, lunch by noon, and dinner ready to go by five.
Yes, I eat early.
Stray from this schedule on the weekdays and you’ll have a hangry woman on your hands. Well I showed up for work promptly at seven. Only to realize I was scheduled for the late shift. Yep, showed up for work an hour and half early. Furthermore, not only was I working extra for the day, I had a snack shortage. The horror!
Nothing is worse than not having enough snacks. While I don’t require an afternoon snack when I get out a little after three, I do when I have to stay until five. You betcha my mind was on food. I basically went into survival mode and had to ration out my food.
Fortunately, my Monday wasn’t all bad. Last night, I had a little extra free time and prepped dinner ahead of time. This Slow Cooker White Chicken Chili literally took me 10 minutes to put together. Then I just tossed it in the fridge overnight. Before I hit the road this morning, I just had to power up the slow cooker. The rest is history.
By the time I got out of work, I was pretty dang hungry. I got in the car and raced home. However, I was delayed by my car’s gas light. When I finally made it home, I just had to add the finishing touches. Then I just needed to throw some Neuchatel cheese and half and half into the pot to heat for 15 minutes while I got myself settled in.
There was nothing more comforting that a warm bowl of Slow Cooker White Chicken Chili. It seriously could not have come at a better time. Jesus had my back last night. Who knows what I would have shoved in my face had I not prepped ahead of time. I’m thinking it would have encompassed a lot of gouda chips and peppermint Ghirardelli squares. But today was a victory.
So I’m just going to kick back and eat some more soup. You can find me over here, feeling good about the vegetables I’m eating. I’ll save the chocolate and chips for another day.
Well, get cooking! Throwing this Slow Cooker White Chicken Chili together for your dinner this week? Be sure to let me know by tagging a photo with #stephanieleenutrition on Instagram. I always love to see what you all cook up. Happy eating, may your week start off better than mine!
| Prep Time | 10 minutes |
| Cook Time | 6-8 hours |
| Servings |
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- 1 1/2 pounds boneless, skinless chicken breasts
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 2 15 ounce cans Great Northern Beans, drained and rinsed (low sodium)
- 1 10 ounce bag frozen corn
- 2 10 ounce cans Rotel diced tomatoes and green chilies
- 32 ounces low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 1/2 teaspoons cumin
- 1/8-1/4 teaspoon cayenne pepper
- 6 ounces Neuchatel cheese
- 1/2 cup half and half
- 1-2 tablespoons cornstarch (optional)
- sliced jalapenos, fresh cilantro, green onions, shredded cheese, or tortilla strips for topping
Ingredients
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- Add chicken breasts to the bottom of a slow cooker. Top with diced onion, garlic, beans, corn, and Rotel.
- Pour chicken broth over chicken and vegetables. Season with salt, pepper, oregano, chili powder, cumin, and cayenne pepper, stir.
- Cover and cook on low for 6-8 hours or high for 3-5 hours.
- Remove chicken from slow cooker and shred. Return shredded chicken to slow cooker.
- Add Neuchatel cheese and half and half, stir well. Cook for an additional 15 minutes or until creamy.
- (Optional): For a thicker consistency, dissolve 1-2 tablespoons of cornstarch in 1/8 cup half and half. Add to soup and mix well. Heat until thickened and serve with desired toppings.
